How to Prepare Tasty Roasted Chicken Breast with Mushroom Wine Reduction Sauce

Roasted Chicken Breast with Mushroom Wine Reduction Sauce. It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy BEST chicken with mushroom sauce ever!! This is one of my families' favorite meals and it's so easy!!

Chicken and Mushrooms in Creamy Dill Sauce. Cook chicken: Season chicken breasts on both sides with salt and pepper. A side of vegetables is great too any which-way yo want to prepare them; roasted, steamed, or fresh. You can cook Roasted Chicken Breast with Mushroom Wine Reduction Sauce using 21 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Roasted Chicken Breast with Mushroom Wine Reduction Sauce

1. 🢂 of Chicken Marinade.
2. 🢂 1 large of chicken breast.
3. 🢂 2 tsp of honey.
4. 🢂 1 of sprinkle of herbes de provence or mix herbs.
5. 🢂 1 dash of paprika or curry powder.
6. 🢂 1 pinch of garlic powder or finely chopped garlic.
7. 🢂 1 of salt and pepper.
8. 🢂 1 stick of butter to sear.
9. 🢂 of Mushroom Wine Reduction Sauce.
10. 🢂 6 large of large white mushrooms.
11. 🢂 1 of splash of dry white wine.
12. 🢂 150 ml of chicken stock.
13. 🢂 1 of salt & pepper.
14. 🢂 1 tsp of butter.
15. 🢂 of Avocado Salad.
16. 🢂 1 of avacado.
17. 🢂 1/2 small of yellow melon.
18. 🢂 1 of handful chopped mix nuts.
19. 🢂 1/4 of finely chopped onions.
20. 🢂 1 of drizzle of olive oil.
21. 🢂 1 of salt to taste.

While chicken roasts, combine wine and stock in a liquid measuring cup and sprinkle gelatin over the top. Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates. Stir herbs into the pan sauce. This chicken white wine sauce from Recipe Tin is everything creamy and savory that you need.

step by step Roasted Chicken Breast with Mushroom Wine Reduction Sauce

1. Marinade the chicken breast for about 2 hours..
2. In a small pot, bring the sliced mushrooms, wine and chicken stock to a boil on a medium heat. You can adjust the wine and chicken stock to a 1:3 ratio..
3. When it starts simmering, season with salt and pepper. Leave it to reduce for about 20 minutes..
4. In the mean time, heat the pan with butter and sear the chicken breast for about 2 minutes on both sides until its lightly golden brown..
5. Transfer it to the oven and let it roast for about 12 minutes @ 200°C.
6. For the avocado salad, simply cut and mix all the ingredients together. The salad is best served chilled..
7. The sauce should be reduced by now. On a high heat pan, melt the butter and transfer the sauce. When it starts to bubble, reduce the heat and stir in the cream..
8. As it thickens, add salt and pepper to taste depending on the type of cream you are using..
9. The roasted chicken breast should be juicy and tender. Drizzle the mushroom sauce on the chicken and serve with the chilled avocado salad..

Seared Duck Breast With Port Wine Reduction by Alexandra Cooks. Toss the chicken in the flour, then tap off the excess. Lemon-infused chicken is topped with a creamy mushroom sauce creating a quick and easy weeknight meal. All Reviews for Baked Lemon Chicken with Mushroom Sauce. I added some white wine with a cube of chicken boulion instead of chicken broth.